Yield: 8 servings
Easy Lemon Poppy Seed Scones
Prep Time
25 minutes
Cook Time
21 minutes
Additional Time
20 minutes
Total Time
1 hour 6 minutes
No trip to a fancy bakery needed to enjoy these Lemon Poppy Seed Scones. Simple ingredients, a little love, and you'll have a batch of these easy freezer friendly scones ready in no time!
Ingredients
FOR THE SCONES:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1½ Tablespoons poppy seeds
- 6 Tablespoons unsalted butter, cold
- 2 Tablespoons lemon juice
- 3 teaspoons pure lemon extract
- 1 teaspoon freshly grated lemon peel
- ⅔ cup heavy whipping cream
- 1 large egg
FOR THE GLAZE:
- 1 cup powdered sugar
- 1 Tablespoon lemon juice
- ½ Tablespoon water
- 1 teaspoon freshly grated lemon peel
Instructions
- Preheat oven to 400 degrees F.
- Combine flour, sugar, baking powder, baking soda, salt, and poppy seeds in a medium bowl.
- Cut butter into chunks and use a pastry cutter to combine with flour mixture until butter chunks are pea-sized.
- Add heavy whipping cream, egg, lemon juice, lemon extract and lemon peel. Mix until just combined.
- Turn onto a hard, floured surface and knead until dough forms, about 1 minute. Dough will be a little sticky. Form into a ball and pat down into a circle about 1 inch thick.
- Cut circle into eight triangles and place on a lightly greased baking sheet.
- Bake for 18-21 minutes, or until bottoms of scones are lightly browned and a toothpick comes out clean. Transfer to cooling rack.
- Let scones cool for 20 minutes. While they are cooling, prepare the glaze. Combine water, lemon juice, and lemon peel in small bowl. Add powdered sugar 1 tablespoon at a time, mix thoroughly before adding more.
- Once cool, spoon glaze onto scones.
Notes
- If the glaze is too runny, slowly add in more powdered sugar until desired consistency. If too thick, add in more water.
- Be sure butter is cold to create fluffy pockets in the scones.
- Fresh lemon juice works best, not the concentrate in bottles.
- Buttermilk can be substituted for heavy cream.
- If dough is too sticky, add one Tablespoon of flour at a time until it's not as wet. If too dry, add one tablespoon of heavy cream until moistens. Dough should hold together and be moist, but not stick in large clumps to your fingers.
- 2 lemons will get you the amount of fresh lemon peel and juice for today's recipe.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 384Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 69mgSodium: 359mgCarbohydrates: 52gFiber: 1gSugar: 27gProtein: 5g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.